Save The first time I made these chicken tenders, I was chasing that crispy-outside, tender-inside texture I'd been craving for weeks. My air fryer had been sitting mostly unused on the counter, and I wanted to prove it could do more than reheat leftovers. The moment that first batch came out golden and crackling, I knew I'd stumbled onto something special, and when I drizzled that hot honey over them, the kitchen filled with this incredible sweet-spicy aroma that had everyone gathering around before I'd even finished cooking.
I made these for a casual dinner with friends who had kids, and I was amazed how everyone—from the pickiest eaters to the adults—kept reaching for more. One friend's daughter asked why restaurant chicken tenders tasted boring compared to these, and I realized the seasonings in the panko coating were doing all the heavy lifting. That moment sealed it for me: this recipe wasn't just easy, it was genuinely impressive.
Ingredients
- Boneless, skinless chicken tenders (500g): Tenders cook faster and stay juicy because they're naturally thinner than breasts; buy them fresh if you can.
- Kosher salt and freshly ground black pepper: Don't skip the freshness step—pre-ground pepper tastes flat by comparison.
- All-purpose flour: The flour base helps the egg adhere evenly and creates a smoother foundation for the panko.
- Eggs (2 large) and water (2 tbsp): The water thins the egg wash slightly so it coats faster without clumping.
- Panko breadcrumbs (100g): Panko is larger and airier than regular breadcrumbs, which is why your tenders will be so extraordinarily crispy.
- Garlic powder, smoked paprika, and onion powder: These three seasonings build a savory depth that makes the chicken taste less bland than plain breaded versions.
- Olive oil or neutral oil spray (2 tbsp): Oil is essential for browning in the air fryer; even a light coating creates that golden exterior.
- Honey (60 ml): Good quality honey matters here because it's the star of your finishing sauce.
- Hot sauce (1–2 tsp) and red pepper flakes: Start with 1 teaspoon of hot sauce and taste as you warm it; you can always add more heat.
Instructions
- Heat your air fryer:
- Preheat to 200°C (400°F) for the full 5 minutes so the basket is evenly hot and your tenders cook consistently. A cold air fryer basket leads to uneven browning.
- Dry and season the chicken:
- Patting the tenders completely dry with paper towels is the secret to crispiness—moisture steams instead of crisps. Season generously with salt and pepper right before dredging.
- Set up your dredging station:
- Arrange three bowls with flour, whisked eggs mixed with water, and the seasoned panko. Having everything prepped means you stay in a rhythm and your hands don't get too messy.
- Coat each tender carefully:
- Flour first to help the egg cling, then egg wash, then press each tender firmly into the seasoned panko so it really sticks. You want a thick, clingy coat.
- Spray lightly with oil:
- Both sides need a light mist of oil spray or a brush of olive oil. This is what creates that golden-brown, crispy exterior in the air fryer.
- Arrange and air-fry:
- Place tenders in a single layer without crowding; if they touch, they'll steam instead of crisp. If your basket is small, cook in batches rather than stacking.
- Flip and finish cooking:
- After 7–8 minutes, flip each tender and cook for another 6–7 minutes until the internal temperature hits 74°C (165°F). The color should be deep golden, almost mahogany.
- Prepare the hot honey while chicken cooks:
- Combine honey, hot sauce, and pepper flakes in a small saucepan over low heat, stirring gently until warm and combined. Never let it boil or the honey will crystallize.
- Drizzle and serve immediately:
- Pull the tenders from the air fryer and drizzle generously with hot honey while they're still warm. The warmth helps the honey coat and sink in slightly.
Save There was a night when my partner came home stressed from work, and I had these tenders with hot honey ready. The smell of that crispy chicken and spicy sweetness seemed to undo whatever tension they'd been carrying, and watching them relax over dinner felt like proof that food really does more than just fill your stomach.
Double-Coating for Extra Crunch
If you're a texture enthusiast like me, try double-dipping your tenders in the egg wash and panko mixture. After the first panko coat, dip the tender back into the egg wash, then coat it in panko once more before spraying with oil. You'll get a nearly shell-like crust that shatters when you bite into it, and honestly, it's worth the extra two minutes of effort.
Customizing the Heat Level
The beauty of making hot honey at home is that you control the spice. Some days I use Frank's RedHot because it's tangy and mild, other times I reach for Sriracha when I want a deeper, more complex heat. If you're serving kids or spice-sensitive eaters, you can skip the hot sauce entirely and just use the honey drizzle—it's still delicious, just sweet instead of sweet-spicy.
Serving Sides That Matter
These tenders shine brightest alongside something cool and crisp to balance the heat and sweetness. Coleslaw with a light vinegar dressing cuts through the richness beautifully, or if you want to keep it simple, a fresh green salad works just as well. Crispy fries are the indulgent route, but I've found that a cold drink matters more than anything else when you're eating spicy-sweet chicken.
- Coleslaw provides cooling contrast to the hot honey and keeps the meal from feeling too heavy.
- A tangy vinaigrette on the side adds brightness that makes each bite taste fresher.
- Don't forget a cold beverage—milk, iced tea, or something fruity cuts the heat perfectly.
Save This recipe taught me that sometimes the simplest techniques create the most satisfying meals. Crispy, spicy, sweet, and ready in half an hour—it's the kind of dish that makes me want to cook more often.
Recipe FAQ
- → How do I get extra crispy chicken tenders?
Double-coating the chicken in panko breadcrumbs before air-frying helps achieve an extra crunchy texture.
- → Can I substitute chicken breast for tenders?
Yes, thinly sliced chicken breast strips work well when coated and air-fried using the same technique.
- → How spicy is the hot honey drizzle?
The heat level can be adjusted by adding more or less hot sauce and red pepper flakes to suit your taste.
- → What is the ideal internal temperature for cooked chicken tenders?
The chicken is perfectly cooked when it reaches an internal temperature of 74°C (165°F).
- → Can I use an oven instead of an air fryer?
While air frying is preferred for crispiness, you can bake the tenders in a preheated oven at 200°C (400°F) until golden and cooked through.